Crack Salad Dressing
Tana Kellner
This salad dressing has become a staple at WSW’s lunches. I was first introduced to this recipe when on a residency at the Blue Mountain Center. Ben Strader, the resident director, can’t remember the original source of this recipe. At the Blue Mountain Center, they made it in 2 gallon quantities, a home version follows:
- 1 cup nutritional yeast
- 1/2 cup apple cider vinegar
- 1/2 cup soy sauce or tamari
- 1 cup vegetable oil (or olive oil)
- 1 cup water
- 2 – 3 garlic cloves
Blend everything in a blender and use as dressing on any vegetables. Also delicious over cooked rice or other grains.
During their internship, Lindsey Clark-Ryan, Crystal Hammerschmidt, and Sandra Brown interns dubbed this Crack Salad Dressing because of the deliciously addictive properties; the name has stuck even though the interns moved on.
I use safflower oil & an extra 1/2 cup of yeast & that makes it extra delicious. some people find nutritional yeast off-putting, but the dressing is fabulous & I have yet to find someone who can guess what is in it.
Funny, I also call this dressing “crack” but I got the recipe from Hollyhock Cooks:
http://www.worldcat.org/oclc/52286884
I make it with 2-3 cloves of garlic, 1/2 c yeast, 1/3 c tamari, 1/3 c cider vinegar, 1/2 c water and 1 1/2 c canola oil.
I tried it with olive oil and found I didn’t like the way it came out.